Ingredients
- 1 lb ong choy (water spinach)
- 3 cloves of garlic, minced
- 1 tablespoon cooking oil
SAUCE
- 1 cube fermented bean curd with liquid, mashed
- 3 tablespoon water
- 1 teaspoon sugar, only if your bean curd is not the sweet type
Instructions
- In a small bowl, mix together water, sugar, and fermented bean curd with 1 teaspoon of the liquid from the jar. Mix well. It should be slightly runny with a chunky consistency. Add more liquid if necessary.
- Heat a wok or skillet over high heat. When it begins to get smoky, add a tablespoon of oil and swirl the oil around to coat the pan.
- Turn the heat to down medium and stir fry the garlic until it begins to change color, about 10-20 seconds.
- Add the ong choy and turn the heat back to high. Toss continuously until the ong choy begins to wilt, about 20-30 seconds.
- Pour in the SAUCE and continue tossing until the sauce is well incorporated and the ong choy is fully cooked. It's ready when the leaves are tender and the stems are crisp.
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